Sumptuous Beef & Rice Casserole With Raw Mango Salad

• Pilau
• 2 pounds beef chuck, cut into 1 1/2" cubes
• 5 tablespoons canola oil
• 1 stick of cinnamon
• 3 whole cloves
• 3 whole black peppercorns
• 3 whole cardamom pods, split open
• 1 1/2 teaspoons cumin seeds
• 2 teaspoons black mustard seeds
• 1 large yellow onion, finely chopped
• 1-3 green chilies, minced
• 1/2 teaspoon grated ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 4 garlic cloves, minced
• 1 1/2 bunches of fresh cilantro, chopped (including stems)
• 1 marrow bone (totally optional, added for flavor)
• 4 1/2 cups light beef stock or beef stock + water
• 3 1/2 cups basmati rice
• Salt and freshly ground pepper
• Raw Mango Salad
• juice of 1 lime
• 2 1/2 teaspoons rice wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 raw mango, peeled, seeded and diced
• 1 cucumber, peeled, seeded and diced
• 1 apple, peeled, seeded and diced
• 1/2 red onion, minced
• 2 small sweet red peppers, minced
• 4 to 6 mint leaves, chiffonade
• small handful of cilantro, finely chopped

1. For the Pilau:rnrnPreheat the oven to 325? F.
2. Thoroughly wash the basmati rice until the water runs clear. You want to remove as much starch as possible. Set aside.
3. Heat a large Dutch oven over high heat. Liberally season the cubed beef. Add oil to the pot and saute beef for 2 to 3 minutes in batches. You don't want to overcrowd the pot or the meat won't brown. Also, you don't want to cook the beef all the way through - just enough to brown the outside. Using a slotted spoon, spoon beef onto an unlined plate and set aside.
4. Turn the heat down slightly to a medium heat and add all of the whole spices. When they start to pop, add onions, chilies, ginger, ground cumin and ground coriander and cook for 6 to 8 minutes. Lower the heat if necessary - you want the onions to turn translucent but not brown. Add the garlic and 1/2 of the chopped cilantro and cook for another minute. Add beef back to the pot along with any juices that have accumulated on the plate and the marrow bone if using.
5. This is where it gets slightly tricky. Pre-measure the 4 1/2 cups of liquid - you can use a light stock, water or some combination of the two. You want to keep track of how much liquid you've added because the rice will become sticky if you end up adding too much and will be dry if not enough is used. Add liquid to the pot to just cover the meat. Place the lid on the pot, and turn the heat up. When the temperature comes up and it's about to boil, place covered pot in the oven and cook for about 1 1/2 hours or until the meat is fork tender.
6. Once meat is cooked, add rice and the remaining liquid to get to 4 1/2 cups. Re-season if necessary and place back in the oven for another 30 to 35 minutes until rice is cooked and fluffy. When serving, use the other half of the chopped cilantro to garnish the top.
7. For the Raw Mango Salad:rnrnCombine lime juice, rice wine vinegar, cayenne and salt in a small bowl to create a dressing.
8. In a separate bowl, toss together raw mango, cucumber, apple, red onion, sweet red pepper, mint and cilantro. Add dressing and adjust seasoning if necessary.

beef chuck, canola oil, cinnamon, cloves, black peppercorns, cardamom pods, cumin seeds, black mustard seeds, yellow onion, green chilies, grated ginger, ground cumin, ground coriander, garlic, cilantro, light beef stock, basmati rice, salt, mango salad, lime, rice wine vinegar, salt, cayenne pepper, mango, cucumber, apple, red onion, sweet red peppers, mint, handful of cilantro

Taken from food52.com/recipes/7205-sumptuous-beef-rice-casserole-with-raw-mango-salad (may not work)